ISBN: 978-602-9372-70-0

ARTICLES OF BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY (BISSTECH) II 2014

“Fundamental and Applied Research for Industrial Sustainability: Food, Agrochemical, and Information and
Communication Technology (ICT)”
September 2-4, 2014, BALI-INDONESIA

EFFERVESCENT POWDER FROM POMEGRANATE FRUIT

(THE STUDY OF CITRTIC ACID AND SODIUM BICARBONATE ADDITION)

Sri djajati1), Latifa 1), Agher Fancy K. D2)

1)
Lecturer of Food Technology FTI – UPNVJatim,
2)
Postgraduated of Food Technology FTI – UPNV Jatim,
Raya Rungkut Madya Road Surabaya
djajati_asjim@yahoo.com

Abstract
Pomegranate (Púnica Granatum L) is a fruit that rich of vitamine C and source of antioxidant. Antioxidant
component in pomegranate are polyphenol, anthocyanins and tanins. Therefore, pomegranate usage become an
effervescent drink is important because of its nutrients. The objective of this research are to know the effect of
citric acid and sodium bicarbonate addition and determined the best combination of citric acid and sodium
bicarbonate in effervescent powder. In this research, we used completely randomized design with factorial
pattern. The two factors are citric t acid concentration (5,10,15)% and sodium bicarbonate (20, 10, 40)%. The
research’s result show that the best combination of making effervescent powder is adding 30% cittric acid and
15% sodium bicarbonate, which contains 6,108 mg/gr vitamine C, 82,871% antioxidant, 4680,781 ppm total
phenol, 300,897% anthocyanin, solubility rate 50 seconds.
Keyword : Pomegarante, Acid Citrtic, Sodium Bicarbonate and efferscent.

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ARTICLES OF BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY (BISSTECH) II 2014
“Fundamental and Applied Research for Industrial Sustainability: Food, Agrochemical, and Information and
Communication Technology (ICT)”
September 2-4, 2014, BALI-INDONESIA
INTRODUCTION
Pomegranate (Punica Granatum L) is a fruit rich of
polyphenol, and an important source which
contains 3-glucose and 3,5-diglucocide from
delphinidin, cyaniding, and pelargonidin1). Another
components are from elagitanin such as elagic acid,
punicalagin, and punicalin 2).
On the other hand, pomegranate also rich of
vitamine C and it can be an antioxidant agent.
Antioxidant component that contains in
pomegranate is type of polyphenol that consist
anthocyanin and tannin.
Pomegranate can be consumed as a fresh fruit,
syrup, juice, or jelly. As a fresh fruit, pomegranate
is not easy to consume because it has a lot of seeds.
On the market, pomegranate sold as a juice. To
make it easier to keep and marketing pomegranate
is made as a powder or flour.
One of the liked product of pomegranate is a drink
in form an effervscent, because it is practical,
soluable in water and give a sparkle effect or feels
like drinking a soda 3). Besides practical (because
we do not need to brewed and save storage)
effervscent powder makes more easier to save and
carry4). Therefore, in this research we made a drink
from pomegranate ini form as a effervscent powder.
Pomegranate Composition
Vitaminee C (mg/gr) 6,814
Phenol (ppm) 4757,5648
Antioxidant (%) 83,698
Anthocyanin (ppm) 311,623
5)
Based on Indri’s research , in order to make
effervscent powder from panjare, using comparison
citrtic acid, tartrat acid and sodium bicarbonate
each 2%, 28% and 50% has produce effervscent
tablet with a nice flavour also soluable in water. In
this research, we would like to make pomegranate’s
juice effervscent with addition treatment of citrtic
acid and sodium bicarbonate.
Ingridient Composition
Water 81 g
Fat 0,3 g
Carbohydrate 17,2 g
Vitaminee C 7,140 mg
METODOLOGY
Materials
Pomegranate was used are red pomegranate and
white pomegranate, of size between 0,2 kg – 0,35
ISBN: 978-602-9372-70-0
kg (3-4 months), radical DPPH (1,1-difenil-2-
pikrihidrazil), PP aqueous, aquades, methanol,
NaOH 0,1 M, Etanol 95g, NA2CO3 5g, Folin
Ciocalteau, tanic acid, BHT, Amilum 1g. And the
tools used are Pipette volume, Micro pipette, Vial,
Vortex, Analitical scale, pH meter, refractometer,
colorider, spektrofometry UV-Visible.
Methods
This research used completely randomized design
(RAL), with factorial patterns which consists two
factors each Citrtic Acid Concentration ( 5, 10, and
15%) and Sodium Bicarbonate Concentration ( 20,
30, and 40%), and trhee replications.
Sample Preparation
1. Sorting pomegranate by maturity level and size
between 0,2 kg – 0,35 kg.
2. After sorted red pomegranate separated to pulp and
rind by knife.
3. Pomegranate’s pulp collected in a plastic container
while the rind discarded.
4. Sorted pulp be put to fabric filter then squeezed so
we got pomegranate filtrate.
5. Added dextrins into pomegranate juice about 40%
then stir well.
6. Then put into dryer cabinet wit temperature 60oc
abot 6 hours.
7. Dry pomegranate juice powder sifted using sieve
80 mesh, after that add citrate acid ( 5%, 10%,
15%) and sodium bicarbonate (20%, 30%, 40%)
8. Mixture above stirred well add 100ml water, then
do physic, chemistry and organoleptic analitical.
9. Acid parameters : vitamine C, phenol, citric acid,
sodium bicarbonate, anthocyanin, antioxidant
activity, moisture and solubility.
RESULT AND DISCUSSION
A. Analitical of pomegranate fruits
In this effervscent making from pomegranate juice,
vitamine C, total phenol, antioxidant and
anthocyanin were analyzed.
Tabel 1. Analitical pomegranate juice result
Tabel 2. According to Astawan (2010) nutrient
composition per 100 gram, pomegranate part can
be eaten are :
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ARTICLES OF BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY (BISSTECH) II 2014
“Fundamental and Applied Research for Industrial Sustainability: Food, Agrochemical, and Information and
Communication Technology (ICT)”
September 2-4, 2014, BALI-INDONESIA
The difference amount of vitamine C from the
analitical result with the literature can be caused of
other influence from the pomegranate, such as:
where its from, season, climate, variety, etc.
B. Effervscent Pomegranate juice’s Analitical Result
1) Vitamine C
Based on the research result, pomegranate contain
vitamine C about 6,814 mg/g and decrease when it
become effervscent about 6,1 mg/g. Based on
diversity analitical show that the citrtic acid and
sodium bicarbonate treatment is not occur the real
interaction toward vintamin C that contain in
pomegranate, thus happen each treatment is not
happen real interaction. Average percentage of
vitamine C effervscent pomegranate juice with
addition treatment of citrtic acid and sodium
bicarbonate shown on Table 3. Vitamine C stable
in acid condition, addition treatment of citrtic acid
is not showing the influence of the addition because
of the acid condition that cannot stabilize vitamine
C 6).
2) Total Phenol Effervscent
Analitical result show that between adiition of
citrtic acid and sodium bicarbonate the real
interaction is not happen toward pomeganate juice
effervscent’s phenol, so also to each treatment
influence is not happen for real, see on table 3.
Based on Table 3. Amount of pomegranate’s fresh
phenol is about 4757,5648 ppm, and average down
to 4681,729 ppm, because of the solubility process.
Phenol concentration down or easy to damaged
because of acid and base condition. Phenol has one
characteristic as a weak acid so that acid condition
is not enough to stabilize phenol7).
Sodium bicarbonate addition in phenol give unreal
influence because in base condition phenol is
unstable, so it can lower phenol stability 7).
3) Effervscent’s Anthocyanin
Analitical result show that between citrtic acid and
sodium bicarbonate treatment real intreaction is not
happening toward effervscent pomegranate’s juice
anthocyanin contents, so also to each tratment real
interaction is not happening, shown on table 3.
Based on Table 3 shows that each treatment (with
different proportion of citarte acid and sodium
bicarbonate) real influence is not happening toward
effervscent pomegranate’s juice anthocyanin, fresh
pomegranate’s anthocyanin contains about 311,632
ppm, and decrease to 301,569 ppm caused by one
of anthocyanin characteristic is when its in acid
condition the anthocyanin is unstable, by adding
ISBN: 978-602-9372-70-0
citrtic acid also cannot stabilize anthocyanin
concentration so real influence on effervscent
pomegranate’s juice is not happening.
In additon of sodium bicarbonate also real
influence is not happening, because in base
condition anthocyanin become weak base so it
cannot stabilize anthocyanin contents7).
4) Effervscent’s Antioxidant Activity
Analitical result show that additonal treatment of
citrtic acid and sodium bicarbonate real interaction
is not happening toward effervscent’s antioxidant
activity, so also to each tratment real influence is
not happening, shown on table 3.
On table 3. Anthocyanin contains in fresh
pomegranate is about 83,689% and decrease to
82,871% this caused by analitical result of vitamine
C, anthocyanin, and phenol from fresh ingridient
become effervscent decreasing so antioxidant
activity also decreasing.
According to Pratt and Hudson (1990) vitamine C
including in antioxidant that can ward off free
radical, while phenol is an plant’s natural
antioxidant that can be a flavonoid and
polyfungtional organic acid.
5) Effervscent Water Level
Analitical result show that between additon of
citrtic acid and sodium bicarbonate interaction is
not happen toward effervscent pomegranate’s juice
produced water level, so also to each treatment
influence is not happen, shown on table 3.
Table 3. Show that treatment proportion of citrtic
acid and sodium bicarbonate is not give the real
influence toward effervscent pomegranate’s juice
water level, this is caused by treatment additon
done in a short time of period.
6) Effervscent Solubility rate
Analitical result show taht between addition of
citrtic acid and sodium bicarbonate reaction is not
happening toward solubility speed of effervscent
pomegranate’s juice produced. Average speed of
effervscent pomegranate juice with additon of
citrtic acid and sodium bicarbonate shown on Table
3.
Table 3 show that effervscent pomegranate juice
solubility speed is about 12.737 s – 51.113 s.
Highest solubility speed performed on 15% additon
citrtic acid : 40% additon sodium bicarbonate. This
is caused by citrtic acid has characteristic fast to
soluble in water, according to Charley (1989)
Sodium bicarbonate are perfectly soluble in water
and in cold water or acid release CO2 quickly, so
that higher addition of citrtic acid and sodium
bicarbonate then effervscent pomegranate juice
solubility will increase.
3
 ISBN: 978-602-9372-70-0

ARTICLES OF BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY (BISSTECH) II 2014

“Fundamental and Applied Research for Industrial Sustainability: Food, Agrochemical, and Information and
Communication Technology (ICT)”
September 2-4, 2014, BALI-INDONESIA

Table 3.
Average amount of effervscent pomegranate juice vitamine C with addition treatment of citrtic acid and sodium
bicarbonate.

Citric Sodium Vitaminee Phenol Anthocyanin Antioxidant Moisture Solubility

Acid Bicarbonate C (mg/gr) (ppm) (ppm) activity (%) (s)
(%) (%) (%)
5 20 6.108 4680.895 301.335 82.867 3.18 12.737a
10 20 6.154 4680.606 301.134 82.869 3.23 15.667ab
15 20 6.095 4681.162 301.599 82.871 3.12 20.117f
5 30 6.109 4681.123 301.501 82.869 3.28 25.590bc
10 30 6.100 4681.729 301.219 82.870 3.15 50.000c
15 30 6.108 4680.781 300.897 82.871 3.11 51.113d
5 40 6.078 4681.062 301.179 82.537 3.26 27.407ef
10 40 6.098 4680.995 301.569 82.870 3.21 20.930de
15 40 6.118 4680.990 300.931 82.868 3.30 13.110g

References
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